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Enzymes utilization in Baking Industry
In the baking of bread, the preliminary process involves the mixing of wheat flour (mainly starch and proteins) with yeast and water. Starch consists of D-glucose units linked by α-1,4 glycosidic bonds with α-1,6 bonds at branching points, the enzymes α-amylase and β-amylase present in the flour cleave some of the α-1,4 bonds, the eventual products being glucose, maltose (a disaccharide) and some oligosaccharides, which cannot be broken down further, because of the presence of α-1,6 bonds. Glucose and maltose can then be metabolized by the yeast, and carbon dioxide is formed, which disintends the protein framework of the dough, ready for baking.
a) The West of Scotland Coronary Prevention Study (WOSCOPS): The study randomized healthy men between the ages of 45 and 64 years with TC levels higher that 252 mg/dL and LDL chole
Which of the following best describes the tenants of Pangenesis Theory? A. The hereditary material is composed in every organ/tissue and is transmitted to the next generation b
identifying characters of pennetula
what is animals respiration explain
Discuss in detail about the Mitochondria An important function of the cell is to derive energy from the different oxidisable nutrients, such as, carbohydrates and fats supplied
Neck Inspect and palpate the neck for any mass, check if neck is short, and webbed which is indicative of Turner's syndrome. Palpate posteriorly along cervical spine; later
father of histology
What are the analyses provided by the study of human age pyramids? The study of human age pyramids can give the following analyses: proportion of individuals at an economically
Given our knowledge so far we now need to evaluate if it is feasible to run the process in the designed vessel. We therefore need to compare the oxygen uptake rate and the oxygen t
Q. Show the types of oesophagitis conditions? The two types of oesophagitis conditions: 1. Acute Oesophagitis - It is characterized by substantial pain on swallowing. It is
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